Buttermilk Chicken Nuggets Recipe

Popcorn chicken, chicken nuggets, or chicken tenders; whatever you want to call it, this recipe is delicious. The combination of the buttermilk and added spices is perfect. The end result is juicy and tender boneless chicken. I followed the recipe as written. There is a little bit of time involved for marinating the chicken in the buttermilk mixture. Outside of that, because of the size of the chicken pieces, this recipe cooks rather quickly. Serve with your choice of sauces and your family and guests will love it. Set these Buttermilk Chicken Nuggets on a table in front of football fans, and I guarantee, there will be no leftovers.

This one goes on my favorite list. Enjoy

Ingredients

3 boneless- skinless chicken breasts

1 cup buttermilk

2 tsp sea salt (divided)

1 cup all-purpose flour

1 1/2 tsp baking powder

2 tsp cayenne pepper or to taste

1/2 tsp dried oregano

1/2 tsp ground turmeric

1 tsp onion powder

Freshly ground black pepper to taste

Oil for deep-frying

Directions

1. Cut chicken into bite size pieces.

2. In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer. (I was pressed for time and one hour worked out fine)

5. Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.

6. Deep fry chicken until juices run clear, or an internal temperature of 165F is reached.

Comments

Made this tonight and it was a huge hit with the whole family! I even have a very picky eater and even he loved it! Since I don’t have a deep fryer, I used a dutch oven with about 2 ” of vegetable oil and ended up frying the pieces about 8 minutes each per batch. The nuggets came out perfect. Having just one dutch oven took longer than I wanted so next time I will use two to speed things along.